Oh how I LOVE these light and fluffy shortcakes!
They sold quickly at my Farmer's Market stand in June, when the booth next to mine, had lots of strawberries to sell.
I do use Bisquick (or my Homemade mix) and doctor it up some to make these tasty cakes to top with berries, whipped cream, or pudding if you'd like.
(Whatever you top them with, don't forget the whipped cream!)
HOMEMADE STRAWBERRY SHORTCAKE CAKES
2-1/2 (heaping) c. Bisquick
2/3 c. milk
1/4 c. sugar, plus 3 Tb., divided
4 Tb. butter, melted
4 c. fresh strawberries, cleaned & sliced
1/3 - 1/2 c. sugar (or sweetener)
1 (8 ozs) frozen whipped topping, thawed
Combine berries with sugar; set aside.
(Frozen thawed berries are great in the winter too)
Preheat oven to 425. In large bowl combine Bisquick, milk, 1/4 c. sugar and butter until a soft dough forms. (Dough shouldn't be sticky...if it is, add a couple of Tb. of Bisquick) Drop onto UNgreased cookie sheet in 6 or 7 big spoonfuls. Sprinkle tops with remaining 3 Tb. sugar. Bake 11 - 12 minutes until golden brown. Cool to room temp or serve berries with warm shortcakes. Top with whipped cream and a drizzle of chocolate if you'd like.
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